In Which I Tell You What's Cookin'

In the spirit of feeding my family better, I've been cutting back on the couponing and cooking more.

This week:
-Roasted turkey tenderloins with stuffing, peas, and baked acorn squash.  Apple Cranberry Crisp
-Fatteh with chickpeas and onions, yogurt garlic sauce, roasted eggplant, tabbouleh
-Turkey Pot Pie (homemade with biscuit topping), applesauce (homemade!)
-Leftovers
-Hawaiian Pizza

Next week:
-Eggplant noodle-less lasagne, garlic bread, salad
-Ham steaks with sweet potatoes and green beans
-Split Pea Soup with Carrots and beer bread
-Macaroni-less Mac and Cheese (using spaghetti squash) with broccoli
-Vegetable Pad Thai with Green Papaya salad

This week we've also processed more of the apples we picked making apple muffins, apple oatmeal cookies, applesauce, apple crisp and (today, hopefully) caramel apples with homemade caramel.  I found a recipe that uses sweetened condensed milk as a base, which I'm hoping will work out better than other caramels I have tried :) We picked a bunch of 2-3 inch apples that were fully ripe, thinking they'd be the perfect apple-caramel ratio since most kids only eat the bites that touch the sweet stuff anyway :)